Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese

Young bamboo flour as a substitute for emulsifying salts in requeijão cremoso processed cheese and the effect on the quality parameters

The effect of the substitution of emulsifying salt by the young bamboo flour (BF) (0, 25, 50, 75, 100 % w/w) on requeijão cremoso processed cheese [REQ, REQ 25, REQ 75 REQ 100]) processing was investigated. Gross composition, calcium and sodium values, functional properties (melting rate), color parameters (L, a*, b*, C*, and Whiteness Index, WI), texture profile, fatty acid profile, volatile organic compounds (VOCs), and sensory profiling were evaluated. No effect was observed on the gross composition; however, sodium and melting rate values were decreased, and calcium values presented the opposite behavior. BF could modify the optical parameters, observing an increase in WI values. Higher BF addition increased hardness and lowered elasticity, and regarding the fatty acid profile, there is no significant difference. Different volatile compounds were noted in a proportional form with the BF addition, which was reflected in similar sensory acceptance for REQ 25 and control samples. Although some aspects require further in-depth studies, using BF as a substitute for emulsifying salt in requeijão cremoso processed cheese appears to be a viable option, especially when considering partial replacements.

Innovative Covering Liquids Stabilising Water-Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping

This study analyses the possibility of changing the composition of the covering liquid in which mozzarella cheese is stored. The characterisation of mozzarella cheese consumed fresh and during later culinary use as a pizza topping was carried out. Mozzarella cheese from cow's milk and reconstituted sheep's milk were used for this study. The cheese was stored in whey-based covering liquid to which single or double amounts of lactose and/or citric acid (w/w) were added. The results obtained during laboratory analysis showed that the addition of lactose and/or citric acid to the covering liquid significantly impacted the mass of the cheese and the changes that can occur during later culinary use. The observed changes in the cheese during storage in the covering liquid were confirmed by the characteristics of the liquid itself. The smallest mass changes were related to cheeses stored in a covering liquid with double the amount of lactose and a single amount of citric acid. This cheese also displayed positive changes in all assessed descriptors (texture, melt, and colour). The amount of leachate from the cheese was small and occurred relatively late after unpacking and quartering. Based on the results of the study, changes made to the composition of the covering liquids can positively affect the characteristics of mozzarella cheese. Additionally, this data allows for the creation of specialised mozzarella cheeses that can pique the consumer's interest.

Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?

The growing emphasis on dietary health has facilitated the development of plant-based foods. Plant proteins have excellent functional attributes and health-enhancing effects and are also environmentally conscientious and animal-friendly protein sources on a global scale. The addition of plant proteins (including soy protein, pea protein, zein, nut protein, and gluten protein) to diverse cheese varieties and cheese analogs holds the promise of manufacturing symbiotic products that not only have reduced fat content but also exhibit improved protein diversity and overall quality. In this review, we summarized the utilization and importance of various plant proteins in the production of hybrid cheeses and cheese analogs. Meanwhile, classification and processing methods related to these cheese products were reviewed. Furthermore, the impact of different plant proteins on the microstructure, textural properties, physicochemical attributes, rheological behavior, functional aspects, microbiological aspects, and sensory characteristics of both hybrid cheeses and cheese analogs were discussed and compared. Our study explores the potential for the development of cheeses made from full/semi-plant protein ingredients with greater sustainability and health benefits. Additionally, it further emphasizes the substantial chances for scholars and developers to investigate the optimal processing methods and applications of plant proteins in cheeses, thereby improving the market penetration of plant protein hybrid cheeses and cheese analogs.